Nutrition balance score
Great
Glycemic Index
28
Low
Glycemic Load
3
Low
Nutrition per serving
Calories102.2 kcal (5%)
Total Fat5.1 g (7%)
Carbs9.1 g (3%)
Sugars2.6 g (3%)
Protein6.4 g (13%)
Sodium263.6 mg (13%)
Fiber2.3 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 headpurple cauliflower
small, can use regular cauliflower too
1 bulbgarlic
with the top cut off
1 tablespoonoil
salt
black pepper
½ teaspoongarlic powder
½ cupvegetable broth
¾ cuppasta water
reserved, make sure it is well salted
0.5lemon
juice form
1 tablespoonnutritional yeast
can sub parmesan
½ cupfull fat cottage cheese
I like good
Instructions
Step 1
Preheat oven to 425 degrees.
Step 2
Add cauliflower to a sheet pan lined with parchment paper. Toss with oil, salt, pepper and garlic powder. Add the bulb of garlic to the same sheet pan as the cauliflower.
Step 3
Roast garlic and cauliflower for 35-45 minutes, until everything is cooked through and browned.
Step 4
Add garlic and cauliflower to a blender along with the rest of the sauce ingredients. Blend until smooth. Add additional salt and pepper to the sauce if needed, I personally did not add more salt because my cottage cheese was salty enough.
Step 5
Mix sauce with pasta and top with herbs if using. Divide out and serve.
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